Jalapeno Popper Deviled Eggs
These Jalapeno Popper Deviled Eggs are a zesty twist on the classic! Filled with a creamy yolk mixture loaded with cream cheese, crispy bacon, cheddar, and jalapenos, they offer the perfect balance of heat, smokiness, and tang. Think: all the flavors of a jalapeno popper, wrapped in a deviled egg. They’re creamy, spicy, salty, and completely addictive.
Prep & Cook Time:
Prep Time: 15 minutes
Cook Time (for eggs): 10 minutes
Cool Time: 10 minutes
Total Time: ~35 minutes
Ingredients:
6 large eggs
2 tbsp mayonnaise
2 tbsp cream cheese, softened
2 tbsp cheddar cheese, shredded
1 small jalapeno, finely diced (seeds removed for less heat)
2 slices bacon, cooked and crumbled
½ tsp garlic powder
½ tsp mustard (Dijon or yellow)
Salt and pepper to taste
Optional garnish: sliced jalapenos, chopped chives, smoked paprika, or extra bacon bits
Instructions:
1. Boil the Eggs:
Place eggs in a saucepan, cover with water, and bring to a boil.
Once boiling, cover, remove from heat, and let sit for 10–12 minutes.
Transfer eggs to an ice bath for 5–10 minutes, then peel.
2. Prepare the Filling:
Slice eggs in half lengthwise and remove yolks to a bowl.
Mash yolks with mayo and cream cheese until smooth.
Stir in cheddar cheese, jalapenos, bacon, mustard, garlic powder, salt, and pepper.
Taste and adjust seasoning or spice level.
3. Fill the Egg Whites:
Spoon or pipe the filling into the egg white halves.
4. Garnish & Serve:
Top with optional jalapeno slices, paprika, or chives.
Serve chilled or at room temperature.
Notes & Tips:
Less heat? Remove seeds and membrane from jalapeno or use pickled jalapenos.
For extra popper flair, top each with a tiny square of cooked bacon and shredded cheese.
Make ahead-friendly prep up to 1 day in advance and keep refrigerated.
Want more tang? Add a dash of vinegar or hot sauce.
Frequently asked questions FAQs:
Q: Can I make them without bacon?
A: Absolutely! They’re still delicious vegetarian-style.
Q: Can I use pickled jalapeños?
A: Yes! They add tang and are slightly less spicy than fresh ones.
Q: Can I make these spicy?
A: Leave in some seeds or add a dash of cayenne pepper or hot sauce to the mix.
Q: What’s the best way to pipe the filling?
A: Use a zip-top bag with the corner snipped or a star piping tip for fancy presentation.
Nutritional Information
Calories: 90 kcal
Protein: 4 g
Fat: 7 g
Carbohydrates: 1 g
Cholesterol: 95 mg
Sodium: 110 mg
Note: Values vary slightly depending on bacon and cheese used.